Limri (Curry leaves) (curry leaves)
Taj (cinnamon bark)
Elachi (cardomom) (cardamom pods)
Whole Jeeru (Cumin) (cumin seeds)
Heat oil/ghee (Clarified butter) and braise onions with spices of choice depending on the dish being prepared. Cook until onions are translucent and lightly golden. You may then add your spice powders, chilli paste, garlic and ginger paste etc and continue on with the dish.